Avocado Quinoa Salad
Serves: 8
Serving Size: 1 cup
Ingredients:
- 1 cup quinoa cooked
- 1 – 14 oz can corn, drained
- 1 – 14 oz can black beans, rinsed and drained
- 1 cup tomatoes, diced
- 1/2 cup chopped cilantro
- 1 avocado, diced into small pieces
- Juice from 2 lim75es
- 1/3 cup olive oil
- 2 tsp tumeric
- 1 tsp black pepper
- 1 tsp salt
Instructions:
- Rinse 1 cup quinoa before cooking
- Cook quinoa according to package directions (cook in either vegetable stock or chicken stock to add a little flavor)
- Fluff the cooked quinoa with a fork and allow it to cool completely (about 15 minutes).
- In a small bowl, whisk together lime juice, olive oil, tumeric, black pepper and salt.
- Add the black beans, corn, red and green peppers, and cilantro to the quinoa.
- Add 3-4 pieces of diced avocado to each serving
- Stir in dressing
- Cover and refrigerate for at least an hour before serving
Calories 290
Fat 14 g
Carbohydrate 34 g
Protein 7 g
Sodium 630 mg
Submitted by Marisa Mozer, MS, RD, LDN, on behalf of ON DPG